Description
A hearty and comforting dish of slow-cooked pinto beans, perfect for busy nights or family dinners.
Ingredients
- 1 pound dried pinto beans
- 6 cups water
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1½ teaspoons salt (add at the end)
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 1 bay leaf
- Optional: ½ teaspoon chili powder or smoked paprika
- Optional toppings: chopped cilantro, green onions, lime wedges
Instructions
- Rinse and sort the beans, removing any debris or broken beans.
- Add beans, water, onion, garlic, cumin, black pepper, bay leaf, and optional chili powder to the slow cooker.
- Cover and cook on HIGH for 7–8 hours or LOW for 10–12 hours, until beans are tender.
- Stir in salt at the end of cooking to keep beans creamy and tender.
- Remove bay leaf, garnish with cilantro, green onions, or lime juice, and serve hot.
Notes
For a smokier flavor, use smoked paprika. You can customize by adding veggies like bell peppers or carrots.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican